Servings: 4 · Prep Time: 10 mins · Cooking Time: 25 mins
Total Time: 35 mins
The simple yet delicious Kedgeree dish is a recipe that has remained popular since the British Empire times and of course, draws inspiration from India. So how can we, while living a Primal lifestyle, still enjoy a dish that's well known for its grains? Well, like most of our recipes, we adapt it to suit our lifestyle. We simply get rid of the grains and replace them with Primal-friendly ingredients - such as lentils, cauliflower rice and chunky seeds. Our take on the classic kedgeree dish is to dramatically reduce the number of CARBS. As well as that, this dish is full of healthy fats and nourishing, whole ingredients that your body will thank you for. The spice from the cayenne pepper also adds a nice heat to the kedgeree, which really complements the overall flavour. Although it's not overly spicy, however, if you're not a fan of spice then you can simply leave the cayenne pepper out and instead add a sprinkle of black pepper.
- Smoked haddock (2 fillets)
- Eggs (2, large)
- Turmeric (1 tsp)
- Cayenne pepper (1 tsp)
- Coconut oil (1 tsp)
- Cauliflower rice (250g)
- Red lentils (250g, cooked)
- Mixed seeds (1 tbsp)
- Bunch coriander (1/3 sliced)
- Onion (1/2, diced)
- Garlic (1 cloves)
- Lemon (Juice of 1/2)
Begin by grilling your smoked haddock fillets for 8-10 minutes.
In a saucepan, bring your eggs to boil for 8 minutes. Once done, drain the hot water and pop the eggs in a cold bowl to cool down before peeling.
In a pan, melt a tsp of coconut oil and add the chopped onion and garlic and fry until golden brown. Once done, add the spices and stir for a few minutes.
Add the cauliflower rice, lentils, mixed seeds and coriander. Carefully stir and whilst stirring, add the lemon juice.
Once everything is cooked, slice the boiled eggs and flake the haddock. Serve up the kedgeree and then top each plate with a fair serving of haddock and eggs. Top with more coriander if desired and serve.